Jelly confectionery

ABSTRACT

The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre-filled jelly confectionery comprises—a centre filling, —a casing, and —a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is coloured, the casing comprises a colouring agent, and the backing layer comprises said colouring agent of the casing, at a concentration that is greater than in the casing. According to another embodiment, the centre filling is coloured, the casing is uncoloured, and the backing layer is coloured. There is also provided a method for making a centre-filled jelly confectionery, the method comprising: (a) preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, (b) cooking the liquid jelly confectionery composition, (c) depositing the liquid jelly confectionery composition into a mould, (d) depositing the centre filling into a mould so that the liquid jelly confectionery composition deposited in (c) forms a casing around the centre filling to produce a casing containing a centre filling, and (e) applying a backing layer to the casing containing a centre filling, wherein the backing layer is provides a different visual appearance compared to the casing, to form the centre-filled jelly. Steps (c) and (d) can be preformed by co-depositing the liquid jelly confectionery composition and centre filling into the mould.

FIELD

The present application relates to new jelly confectionery compositions,and methods of making them.

BACKGROUND

Jelly confectionery is a broad expression used to refer to a class ofconfectionery made from a bulk sweetener such as sugar, glucose, asugar-substitute or a mixture thereof, and a hydrocolloid gelling systemwhich imparts setting properties on the confection. Typicalhydrocolloids include pectin, agar-agar, gelatine, gum, starch andcombinations thereof.

Jelly confectionery is typically prepared by cooking the ingredients(with the exception of acids, colour and flavour) to the requiredtemperature or the required solids content, cooling the hot fluidcomposition to a deposition temperature, adding acid, colour andflavour, depositing the jelly confectionery into a mould and cooling andconditioning the moulded product.

Deposition of the jelly confectionery involves pumping a measuredquantity of the hot jelly into a mould. One problem that arises duringdeposition of the hot jelly confectionery material is that the flow ofmaterial can be difficult to stop, which leads to “tailing”. This can bea particular problem if higher solids are used during jellyconfectionery depositing, or if low depositing temperatures are used.Higher solids contents and lower temperatures tend to make the liquidconfectionery material more viscous. As well as creating poorly shapedproducts due to tailing, higher solids contents can also give rise toprocessing difficulties, including premature gelling in the case of somegelling agents and possible blockage of lines in the depositor or otherprocess equipment.

Centre-filled jelly confectionery is prepared by co-depositing a centrefilling within an outer jelly shell in a “one-shot depositor” or similarequipment. The problems of tailing and processing difficulties describedabove can be even greater in the production of centre-filled jellyconfectionery from two different confectionery materials, each of whichcan be subject to tailing and processing difficulties.

One problem that can arise with the production of centre-filled jellyconfectionery is that “leakers” can be produced, if the inner fillinghas a tail that extends through the outer jelly shell. Currenttechniques for preventing this problem from occurring include reducingthe viscosities of the outer confectionery material and centre-filling,and depositing the centre-filling in a position so that it sinks orrises to be located in the centre of the shell, to avoid leakage. It isalso known to match the density of the two components. However, reducingthe viscosity by reducing the solids content increases the time taken todry and condition the product. Such controls are not always sufficientto avoid leakage, and there is a need for new techniques to address thisproblem.

There is also an interest in the confectionery industry to develop newand interesting confectioneries.

SUMMARY OF THE INVENTION

According to one embodiment, there is provided a centre-filled jellyconfectionery comprising

a centre filling,

a casing, and

a backing layer, wherein the backing layer has a different visualappearance compared to the casing.

According to this embodiment, the casing and the backing layer have adifferent visual appearance, such as a different colour, a differentcolour intensity, or another form of “visual effect” (such as shimmer,shine, sparkle or pearlescence) compared to each other. The visualappearance may be a combination of these. Such a product provides newand interesting visual effects.

The application of an additional layer of the jelly confectionerymaterial as a backing layer provides an additional layer to seal anypathway (e.g. tail) of the coloured centre filling through the casing.

According to one embodiment, there is provided a centre-filled jellyconfectionery comprising

a coloured centre filling,

a casing comprising a colouring agent, and

a backing layer comprising said colouring agent of the casing, whereinthe concentration of said colouring agent in the backing layer isgreater than in the casing.

According to another embodiment, there is provided a centre-filled jellyconfectionery comprising

a coloured centre filling,

an uncoloured casing, and

a coloured backing layer.

According to this embodiment, the coloured backing layer containscolour, but is translucent, rather than opaque. The coloured backinglayer is applied to one side of the uncoloured casing. It has been foundby the applicant that by applying only a layer of coloured jellyconfectionery material to the product over an uncoloured, colourless orsubstantially colourless casing, an attractive luminescence or colouredsheen is provided to the product. Moreover, the application of anadditional layer of the outer jelly confectionery material (coloured)provides an additional layer to seal any pathway (e.g. tail) of thecoloured centre filling through the casing.

According to one embodiment, there is also provided a method for makinga centre-filled jelly confectionery comprising

a centre filling,

a casing, and

a backing layer, wherein the backing layer has a different visualappearance compared to the casing, the method comprising:

(a) preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,(b) cooking the liquid jelly confectionery composition,(c) depositing the liquid jelly confectionery composition into a mould,(d) depositing the centre filling into a mould so that the liquid jellyconfectionery composition deposited in (c) forms a casing around thecentre filling to produce a casing containing a centre filling, and(e) applying a backing layer to the casing containing a centre filling,wherein the backing layer is provides a different visual appearancecompared to the casing, to form the centre-filled jelly.

According to one embodiment, (c) and (d) are preformed by co-depositingthe liquid jelly confectionery composition and centre filling into themould. Thus, the method in this case comprises:

preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,

cooking the liquid jelly confectionery composition,

co-depositing the liquid jelly confectionery composition with a centrefilling into a mould, with the liquid jelly confectionery compositionforming a casing around the centre filling, and

applying a backing layer to the casing containing a centre filling toform the centre-filled jelly, wherein the backing layer is of adifferent composition and provides a different visual appearancecompared to the liquid jelly confectionery composition forming thecasing.

According to another embodiment, there is provided a method for making acentre-filled jelly comprising:

-   -   a coloured centre filling,    -   a casing comprising a colouring agent, and    -   a backing layer comprising said colouring agent of the casing,        in which the concentration of said colouring agent in the jelly        backing layer is greater than in the jelly casing;        the method comprising:

preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,

cooking the liquid jelly confectionery composition, and

co-depositing the liquid jelly confectionery composition with a colouredcentre filling into a mould, with the liquid jelly confectionerycomposition forming a casing around the coloured centre filling, and

applying a backing layer to the co-deposited product to form thecentre-filled jelly.

According to another embodiment, there is provided a method for makingthe centre-filled jelly, the method comprising:

preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,

cooking the liquid jelly confectionery composition, and

co-depositing the liquid jelly confectionery composition with a colouredcentre filling into a mould, with the liquid jelly confectionerycomposition forming an uncoloured jelly casing around the colouredcentre filling, and

applying a coloured jelly backing layer to the co-deposited product toform the centre-filled jelly.

In each of these methods the co-deposition step can be performed as twoseparate depositing steps, with the deposition of the centre fillingresulting in the formation of a casing around the centre filling.

According to a further embodiment, there is provided a method for makinga jelly confectionery comprising:

preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,

cooking the liquid jelly confectionery composition, and

depositing the liquid jelly confectionery composition into a mould,

wherein the viscosity of the liquid jelly confectionery composition istemporarily modified for a period of time commencing prior to depositionof the liquid jelly confectionery into a mould.

The temporary modification of the viscosity suitably persists during thetime of deposition of the liquid jelly confectionery composition intothe mould. The temporary modification of the viscosity is suitably atemporary reduction in the viscosity. The temporary modification orreduction in viscosity is suitably based on a specific solids content ofthe liquid jelly confectionery composition, without change of the solidscontent of the liquid jelly confectionery composition. Changing thesolids content is to be understood as resulting in a non-temporarychange in the viscosity of the liquid jelly confectionery composition.The modification of the viscosity also needs to take place withoutdisturbing the functionality of the hydrocolloid gelling agents.

The application of ultrasound frequency vibrational energy to the liquidjelly confectionery composition, referred to briefly as “ultrasonictreatment”, is a suitable technique for modifying the viscosity of theliquid jelly confectionery composition. The ultrasonic treatmentprovides a temporary change in viscosity, such as a reduction inviscosity, which can be utilised to manage the viscosity of the liquidat suitable times in the method for making jelly confectionery. Thistechnology allows for higher solids depositing based on a temporaryviscosity reduction. Further, it has been found that this can beachieved on jelly confectionery compositions containing hydrocolloidgelling agents without the ultrasonic energy disturbing thefunctionality of the hydrocolloid.

Thus, according to another embodiment, there is provided a method formaking a jelly confectionery comprising:

preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent,

cooking the liquid jelly confectionery composition, and

depositing the liquid jelly confectionery composition into a mould,

wherein ultrasound frequency vibrational energy is applied to the liquidjelly confectionery composition prior to deposition.

With the centre-filled jelly, ultrasonic frequency vibrational energymay be applied to the liquid jelly confectionery composition forming theouter shell of the centre-filled jelly confectionery, however it mayalso be applied to the centre filling composition prior to deposition.

According to a further embodiment, there is also provided a method ofmanaging the viscosity of a liquid jelly confectionery composition usedto form a jelly confectionery, the method comprising applying ultrasonicfrequency vibrational energy to the liquid jelly confectionerycomposition for at least a portion of time during jelly confectionerymanufacture.

BRIEF DESCRIPTION OF THE FIGURES

The present invention will now be described in further detail withreference to the accompanying figures, in which:

FIG. 1 illustrates schematically the process steps for making a jellyconfectionery according to one embodiment of the invention;

FIG. 2 illustrates schematically the process steps for making a jellyconfectionery according to a second embodiment of the invention;

FIG. 3 illustrates schematically the process steps for making a jellyconfectionery according to a third embodiment of the invention;

FIG. 4 illustrates schematically the process steps for making a jellyconfectionery according to a fourth embodiment of the invention;

FIG. 5 illustrates schematically the process steps for making a jellyconfectionery according to a fifth embodiment of the invention;

FIG. 6 illustrates schematically the process steps for making a jellyconfectionery according to a sixth embodiment of the invention;

FIG. 7 illustrates schematically the process steps for making a jellyconfectionery according to a seventh embodiment of the invention;

FIG. 8 illustrates schematically the process steps for making a jellyconfectionery according to an eighth embodiment of the invention;

FIG. 9 illustrates schematically the process steps for making a jellyconfectionery according to a ninth embodiment of the invention;

FIG. 10 illustrates schematically the process steps for making a jellyconfectionery according to a tenth embodiment of the invention;

FIG. 11 illustrates schematically the process steps for making a jellyconfectionery according to an eleventh embodiment of the invention;

FIG. 12 illustrates schematically the process steps for making a jellyconfectionery according to a twelfth embodiment of the invention;

FIG. 13 illustrates schematically the process steps for making a jellyconfectionery according to a thirteenth embodiment of the invention;

FIG. 14 illustrates schematically the process steps for making a jellyconfectionery according to a fourteenth embodiment of the invention;

FIG. 15 illustrates schematically the process steps for making a jellyconfectionery according to a fifteenth embodiment of the invention;

FIG. 16 illustrates schematically the process steps for making a jellyconfectionery according to a sixteenth embodiment of the invention;

FIG. 17 illustrates schematically the process steps for making a jellyconfectionery according to a seventeenth embodiment of the invention;

FIG. 18 illustrates schematically the process steps for making a jellyconfectionery according to an eighteenth embodiment of the invention;

FIG. 19 illustrates schematically the process steps for making a jellyconfectionery according to a nineteenth embodiment of the invention;

FIG. 20 illustrates schematically the process steps for making a jellyconfectionery according to a twentieth embodiment of the invention; and

FIG. 21 is an illustration of a centre-filled jelly confectioneryaccording to one embodiment of the invention.

DETAILED DESCRIPTION OF THE INVENTION

The new products of the present invention provide a new and uniquevisual appearance. The method for making the jelly confectionery of someembodiments of the invention is beneficial as it enables jellyconfectionery pieces to be made in a new way that preserves the desiredfinal jelly texture qualities, whilst minimising or avoiding productionproblems such as blocking of passageways in the production equipment.

The new products of the present invention can be made using any suitableprocesses known in the art for forming a centre-filled confectionery. Inthe following detailed description some specific new techniquesinvolving viscosity reduction that can be used to form the confectioneryare described. However, it is noted that the centre-filled jellyconfectionery compositions are not limited to the use of the viscosityreduction techniques. It is also noted that for the embodiments where aviscosity reduction technique is not used, the remaining description(ignoring the references to viscosity reduction and sonication) apply tosuch embodiments.

According to one aspect, there is provided a method for making a jellyconfectionery which involves a temporary modification of the viscosityof the liquid jelly confectionery composition for a period of timecommencing prior to deposition of the liquid jelly confectionery into amould. This can be achieved by the application of ultrasound frequencyvibrational energy to the liquid jelly confectionery composition priorto deposition, or by other suitable techniques.

A temporary modification in viscosity refers to a modification thatpersists for a limited time period, following which the viscosityreturns at least partly to the pre-modified viscosity level. The timeperiod during which the viscosity remains in the modified state willdepend on the conditions applied, but could be a time period of at least15 minutes, such as at least 20 minutes. The maximum time period willalso depend on the conditions applied, and the time period desired toachieve the benefits of viscosity reduction, and could be a maximum of 5hours, 3 hours, 2 hours, 1 hour or otherwise.

Ultrasound frequency vibrational energy refers to the application ofmechanical vibrations to the liquid jelly confectionery, where thefrequency of the vibrations is in the ultrasound frequency range. Theultrasound frequency range generally covers frequencies of about 20 kHzor more. The frequency range can generally be between 20 kHz and 400MHz, although the frequency can be within the narrower ranges of between20 kHz and 100 kHz, or 20-40 kHz.

The core component of a device for applying ultrasound frequencyvibrational energy is a sonicator. Sonicators are known devices in thefield of ultrasonics which vibrate (mechanically) at a frequency that isin the ultrasound range. Contact of the sonicator with a fluid causesthe vibrational energy to pass from the sonicator to the fluid, whichcauses molecules making up that fluid to vibrate at the same frequency.This molecular vibration of the molecules making up the fluid results inchanges to the properties of the fluid, such as changes in the viscosityof the fluid. However, at the same time, there is a need to ensure thatthe ultrasound frequency vibrational energy does not disturb or destroythe functionality of the molecules making up the fluid. For example, inthe case of hydrocolloid gelling agents, if the ultrasound frequencyvibrations applied to the hydrocolloid molecules was to damage or changethe hydrocolloid gelling agent in such a way that it was no longercapable of gelling, then this would prevent the use of ultrasonics inthis application. It has been found by the applicant that rather thandamaging or changing the functionality of the hydrocolloid gellingagent, improvements in viscosity are obtained, such as a reduction inthe viscosity, that assist in the production of jelly confectionery, andthere is no damage or change to the gelling characteristics.

The application of ultrasound frequency vibrational energy may beeffected by providing a generator that generates electrical oscillationsof ultrasound frequency, a transducer that converts the electricaloscillations into mechanical vibrations, and the sonotrode which isplaced in contact with the fluid. The sonotrode is caused to vibrate bythe transducer, thus transmitting the vibrational energy to the fluid.

Sonotrode

A range of different types of sonotrodes can be used to apply theultrasound frequency vibrational energy to the liquid jellyconfectionery material, including probe sonotrodes, nozzle platesonotrodes and sonication chamber-type sonotrodes. In the case of aprobe-type sonotrode, this may comprise a probe that is inserted into(immersed in) the flow of jelly confectionery material, which transmitsthe mechanical vibrations in the ultrasonic frequency range to the jellyconfectionery material. This may be in a flow passageway, line, vessel,chamber, tank or any other component of the jelly manufacturing line. Inthe case of a nozzle plate sonotrode, this can be located at anylocation where the liquid jelly confectionery material needs to flowthrough one or a series of openings, or nozzles, such as at the point ofdeposition, in a depositor. In the case of sonication chambersonotrodes, an existing chamber or vessel in the jelly confectionerymanufacturing line can be constructed as a sonication chamber thatvibrates at a frequency in the ultrasound frequency range, or anadditional chamber may be inserted into the manufacturing line toprovide this function.

The sonotrode may be located in any vessel, line or location in thejelly confectionery manufacturing line, such as in a batching tank,hopper, holding tank or flow passageway, line, or otherwise.

Ultrasound frequency vibrational energy is suitably applied to theliquid jelly confectionery material at a level of between 0.5 and 20W.s.ml⁻¹ (watt.seconds per millilitre). Care needs to be taken to ensurethat the amount of energy applied is appropriate for allowing theviscosity of a given quantity of liquid jelly confectionery material tobe modified/reduced for the desired period of time. This time periodshould be long enough for the reduced viscosity liquid jellyconfectionery material to pass through the stages of the process whereviscosity modification or reduction is advantageous, but short enough sothat it can “relax” and returns at least partly or completely to thepre-modified viscosity levels to allow the cooling and conditioning ofthe deposited product take place without any adverse impact.

Suitably conditions for the application of ultrasound frequencyvibrational energy are a power rating of between 0.1 and 20 kW, such asbetween 0.5 and 10 kW, and amplitude of between 50-100%.

The viscosity of the jelly confectionery material can be reduced by atleast 10%, such as between 10% and 30%, and up to 50%, on theapplication of the ultrasound frequency vibrational energy.

Location

The ultrasonic frequency vibrational energy may be applied at anysuitable location, and may be applied at more than one location. It maybe applied prior to or following cooking of the jelly confectionerycomposition, but is preferably applied following cooking and before thepoint of deposition.

Typically, acid, and optionally colour and/or flavour are added to thecooked liquid jelly confectionery composition prior to deposition.According to one embodiment the ultrasonic frequency vibrational energyis applied after addition of acid, colour and/or flavour. In thissituation, the ultrasonic frequency vibrational energy aids mixing ofthe added ingredients with the cooked liquid jelly confectionerycomposition. The viscosity improvements also continue to remain for asufficient time following application of the ultrasonic energy at thispoint until deposition.

According to one embodiment, the jelly confectionery is a centre-filledjelly confectionery. The ultrasonic frequency vibrational energy can beapplied to the liquid jelly confectionery composition forming the outershell of the centre-filled jelly confectionery, and it can be applied tothe centre filling composition prior to deposition. Production of acentre-filled product is suitably performed with a one-shot depositor.

Viscosity Improvements

The application of ultrasonic energy reduces the viscosity of the liquidjelly confectionery composition, and allows for higher solids depositingbased on a temporary viscosity reduction. This allows a reduction intime taken for cooling and conditioning of the deposited product.

The use of ultrasonics allows the jelly confectionery composition tocontain a higher solids content than is otherwise possible, while stillavoiding or minimising tailing. The solids content level is broadlyabove 71%, and may be in the range of about 71%-82%, such as 73%-78%, or78%-82% solids. Depositing at above 73% solids is an option forstarch/gelatine jellies. Previously, jellies with a total solids % ofgreater than 72% have been very difficult to deposit, and therefore 70+/−1% solids is typically used for starch/gelatine jellies.

Drying/Stoving

The ability to effectively deposit higher solids jellies provides asignificant economic benefit to manufacturers as stoving cycles can besubstantially reduced, or even eliminated.

Stoving refers to the stage of drying (otherwise referred to as coolingand conditioning) during which the liquid jelly confectionerycomposition solidifies. This typically takes place in a drying room withcontrolled temperature and humidity conditions.

Reduction in stoving cycle time of at least 30% has been achieved withthe use of the viscosity modification techniques, compared to thestoving cycle time for a confectionery made by the same process and fromthe same composition but without viscosity reduction during depositing.The stoving can be completely eliminated when the solids content of thejelly composition is sufficiently high (such as above 80%), or can bereduced by as much as 55% if a more conventional solids content of thejelly composition is used (around 70% to 80%, such as 70%-77%). Astoving cycle time refers to the time taken for jelly confectionerydeposited into moulds to dry in the drying room. A shorter cycle reducesthe energy input required to achieve drying, and then frees up thedrying room for further product to be dried. This reduction in productstoving cycle time can result in greater throughput and therefore reducethe need for new drying rooms to be installed to achieve a greaterthroughput. There is also an energy saving from depositing at highersolids due to the reduced amount of moisture that needs to be removed toreach final product solids.

Jelly Compositions

The term “jelly confectionery” is used broadly to refer to thoseconfectioneries known as jellies, gummys, jubes, pastilles, gelatinesand similar. Jelly confectionery is made with bulk sweetener which maybe a sugar-based sweetener, a sugarless sweetener or a mixture thereof,and a hydrocolloid gelling agent. The hydrocolloid gelling agent impartssetting properties on the confectionery.

Sugar-based bulk sweeteners generally include saccharides. Suitablesugar sweeteners include mono-saccharides, di-saccharides andpoly-saccharides such as but not limited to, sucrose (sugar), dextrose,maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose(levulose), lactose, invert sugar, fructo oligo saccharide syrups,partially hydrolyzed starch, corn syrup solids, such as high fructosecorn syrup, and mixtures thereof.

According to one embodiment a combination of sugar and glucose is used.The relative amounts by weight of sugar and glucose may be between 20:80and 80:20.

Suitable sugarless bulk sweetening agents include sugar alcohols (orpolyols) such as, but not limited to, sorbitol, xylitol, mannitol,galactitol, maltitol, hydrogenated isomaltulose (isomalt), lactitol,erythritol, hydrogenated starch hydrolysate, and mixtures thereof.

The amount of bulk sweetener in the jelly confectionery composition atthe stage of cooking is about 45% to 85% by weight.

Suitable hydrocolloid gelling agents include pectin, agar-agar, gelatin,starch, xanthan gum, locust bean gum, carageenan, gum arabic andcombinations thereof. The hydrocolloid may comprise a combination ofgelling agents, such as a combination of gelatin and starch.

The amount of gelling agent is suitably between 3% and 18% of the jellyconfectionery composition at deposition, such as between 5% and 16%.

Some hydrocolloids such as starch and gelatin will be pre-mixed withwater prior to being combined with the bulk sweetener.

The bulk sweetener and hydrocolloid is combined with water in a batchingtank which measures in the required quantities of ingredients.

The liquid jelly confectionery composition may further comprise otheringredients such as acid, flavour, colour, high intensity sweetener,flavour modulators, flavour potentiators, coolants, warming agents,fruit juice concentrate, mouth moisteners, humectants, oral care agents,medicaments, botanicals, health-promotion agents and so forth. Thoseingredients that are not heat stable should be added to the liquid jellyconfectionery composition after cooking. Thus, acid, flavours andcolours are commonly added after cooking. The ingredients that arestable to the cooking temperatures may be added to the jellyconfectionery composition in the batching tank, or they may be pre-mixedwith the bulk sweetener or the hydrocolloid.

Colours suitable for use in jelly confectionery compositions include anyof the commercially available food grade colours, pigments or visualeffect agents known in the art. Suitable colours are available from CHRHansen, Tate & Lyle, Merck, G. N. T, Sensient Technologies, Quest orGivaudan. Colours may be natural and artificial, water soluble and oilsoluble. Colour is used broadly to refer to ingredients that provide acolour effect, or any other applied visual effect such as shine, shimmeror sparkle. “Colour pigment” is used to refer to the specific use of acolour agent that provides colour only and not another visual effect.Some agents provide a visual effect other than just colour. Examples ofpigments that provide shine, shimmer, sparkle, luminescence, or apearl-effect are those pigments is available under the trade marksCandurin, Colorona, Timiron, Dichrona, Biron, Xirona, Iriodin,Colourstream and Xirallic ranges from Merck. Candurin and Colorona arenotable examples. Another agent that can be used to give a visual effectdifferent to that provided by a standard colour pigment ismicroencapsulated flavour beads. Such beads appear to be colouredparticles and can be distributed in the liquid jelly confectionerycomposition (for a casing and/or the backing layer, in the case of acentre-filled composition) to provide a speckled colour effect, inaddition to the flavour effect that they provide.

The colour can be selected to be appropriate for a given flavour, butcolours that do not reflect the flavour may also be used. The amount ofcolour should be appropriate to achieve the desired depth of colour.Suitable colours include yellow, orange, red, green, purple, peach,pink, black, violet, brown, silver, blue, gold, bronze, copper, pink andcombinations thereof. Silver, gold and other metallic effect colours canbe provided in the form of satin, silk or brilliant shines, and glittereffects.

Flavours suitable for use in jelly compositions include any of thecommercially available food grade flavours known in the art, availablefrom suppliers to the food industry such as Sensient Technologies,Firmenich, Givaudan, Essential Flavours and Ingredients, Selesia/Orica,Kerry Ingredients, International Flavours and Fragrances and QuestInternational. Suitable flavours include natural, artificial andnature-identical flavours, water soluble and oil soluble flavours. Thechoice of flavour is generally based on the desired flavour for theproduct, and the amount is generally based on the strength of theflavour itself (natural flavours tend to be less strong per unit volumeor weight), and the desired strength of flavour in the product. Suitableflavours include fruit flavours, floral and herbal flavours, tea-basedflavours, mints, chocolate, vanilla, aniseed and so forth. Suitableflavours include apricot, aniseed, apple, banana, blackcurrant,chrysanthemum, elderflower, feijoa, guava, grapefruit, green tea,honeydew, kiwi, lavender, lemon, lemon balm, lime, lychee, mandarin,orange, passionfruit, peach, pear, pineapple, raspberry, strawberry,vanilla, watermelon, white tea and so forth.

Suitable high-intensity sweeteners include, but are not limited to:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,steviosides and stevia derived compounds such as but not limited torebaudiocide A, iso-mogroside V and the like, lo han quo and lo han quoderived compounds, glycyrrhizin, dihydroflavenol, and sugar alcoholssuch as sorbitol, mannitol, maltitol, xylitol, erythritol, andL-aminodicarboxylic acid aminoalkenoic acid ester amides, such as thosedisclosed in U.S. Pat. No. 4,619,834, which disclosure is incorporatedherein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame),N—[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester(Neotame), and materials described in U.S. Pat. No. 3,492,131,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine andL-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g. chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose or Splenda™; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichlorol′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′, 6′-trideoxygalactosucrose;4,6′-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-ingredients may be in one, two or all of thecasing, the centre filling and the backing layer.

Process of Making Jelly and Depositing

Depending on the identity of the hydrocolloid, the bulk sweetener,hydrocolloid and optionally other ingredients may be combined with waterin a batching tank or mixing tank which measures in the requiredquantities of ingredients. Where pectin is the hydrocolloid gellingagent, then this is mixed in the required amount with sugar, water andacid, and other ingredients are added in the required quantitiesfollowing cooking of this preliminary pectin solution.

The batching tank may contain a sonicator for applying ultrasoundfrequency vibrational energy to the liquid jelly confectionerycomposition in this location. The sonicator may additionally, oralternatively, be located in the other positions described herein.

From the batching tank, the liquid jelly confectionery composition, or acombination of some of the ingredients for forming the liquid jellyconfectionery composition, are passed through fluid conduits to a cookerin which the liquid jelly confectionery composition or first mixture ofingredients (without the heat-sensitive ingredients such as acid, colourand flavour) is cooked to the required temperature or the requiredsolids content. This may be preceded by a pre-heating stage to raise thetemperature of the liquid jelly confectionery composition or firstmixture of ingredients prior to cooking. Preheating may be effected byan in-line heating device such as a shell-in-tube heating device, aplate heat exchanger, heating in the mixing tank, a combination of theseprocesses or otherwise. Cooking can be conducted in any suitableequipment such as a coil cooker, microfilm trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as miraculin, extracts and derivativesof extracts of Synseplum dulcificum, mabinlin, curculin, monellin,brazzein, pentadin, extracts and derivatives of extracts ofPentadiplandra brazzeana, thaumatin, thaumaoccous danielli (Thaumatin Iand II) and talin;

(f) the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives or isomers; and

(g) the sweetener Lo han guo (sometimes also referred to as “Lo hankuo”).

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, spray dried forms,powdered forms, beaded forms, encapsulated forms, and mixtures thereof.In one embodiment, the sweetener is a high intensity sweetener such asaspartame, sucralose, and acesulfame potassium (e.g. Ace-K oracesulfame-K).

In some confectionery compositions it is desirable to include one ormore ingredients having a health-related function, such as oral careagents, medicaments, botanicals and other health-promotion agents.Examples include green tea extract, calcium-containing compounds fororal care, analgesics, antibacterial agents, cough suppressants and herbor botanical extracts (such as green tea extract). These ingredients maybe in the liquid jelly confectionery composition forming the casing.Where the confectionery is a centre-filled confectionery, these cooker,microwave, jet cooker or otherwise.

Following cooking, the solids content may be in the range of about71%-82%, such as 73%-78%, or 78%-82% solids. Depositing at above 73%solids is an option for starch/gelatine jellies. When viscosityreduction techniques are not used, the solids content may be about68-78%, such as 69-72%, with one example being 70 +/−1% solids forstarch/gelatine jellies.

Where pectin is the hydrocolloid, after cooking of the pectin solution,the remaining ingredients of the liquid jelly confectionery compositionare mixed with the cooked pectin solution.

The hot, cooked jelly confectionery composition may then be cooled tothe deposition temperature or a temperature that is closer to thedeposition temperature (for example, within 5° C. of the depositiontemperature). The cooling may be effected by an equivalent heatexchanger, a vacuum vessel or otherwise. Cooling may not be required.For example, cooling is not required and is to be avoided whencarageenan is the hydrocolloid gelling agent, to prevent prematuregelling of the composition.

A sonicator for applying ultrasound frequency vibrational energy to theliquid jelly confectionery composition may be located following cooling.

Prior to deposition, the heat-sensitive ingredients such as acid, visualeffect agent such as colour and flavour (where desired) are added andmixed with the liquid jelly confectionery composition. In the followingdescription “colour” is used as the specific example of a visual effectagent. Typically acid and flavour are added at this stage, and dependingon the desired colour of the jelly, colour may also be added. Theseingredients may be added to the liquid jelly confectionery compositionin a vessel or in-line in a fluid conduit. These may be addedindividually or in combination. The stream of liquid jelly confectionerycomposition may also be divided into multiple streams, and differentcombinations of acid colour and/or flavour can be added as required forthat stream.

A sonicator for applying ultrasonic frequency vibrational energy to theliquid jelly confectionery composition may be located following additionof the acid and flavour, and any colour that may be added. The sonicatormay comprise a probe, which may be oriented vertically, or otherwise.The application of ultrasonic frequency vibrational energy (sonication)at this location provides the secondary effect of mixing of the acid andother ingredients with the rest of the liquid jelly confectionerycomposition. Another advantage is that this location is close to thepoint of deposition, and the improvements in viscosity obtained fromsonication persist for a sufficient period of time to enable the liquidjelly confectionery composition to be deposited prior to the viscosityincreasing again. The increase in viscosity may return the viscosity toa level approaching the pre-sonication viscosity, or may return theviscosity completely to the pre-sonication viscosity.

Depositing of the jelly confectionery composition is suitably conductedin a conventional jelly depositor for single component jellies. Suchdepositors comprise a holding tank, which holds the liquid jellycomposition ready for depositing. In the case of centre-filled jellies,the depositor is suitably a one-shot depositor. This is described infurther detail below. The jelly depositor may comprise separate hoppersfor jelly confectionery compositions of different colours and flavours,to allow for multiple colour/flavour lines to be produced at the onetime. The jelly depositor may be a depositor for producing confectioneryproducts which contain two colours and/or flavours in a pattern, such asa “starlight” pattern.

The liquid jelly confectionery composition is deposited at a temperaturethat is appropriate for the particular hydrocolloid present in theliquid jelly confectionery composition. This will generally be betweenabout 60° C. and 95° C. For gelatin alone as the hydrocolloid, thetemperature will tend to be at the lower end of this range—from 60° C.to 85° C. For agar-agar, pectin and gelatin, gelatin and starch, starchand gums (such as xanthan and locust bean gum), the temperature willtend to be at the upper end, from about 80° C. to 95° C., pectin andcarrageenan can be as high as 105° C.

The scale of manufacture of the jelly confectionery composition may belab-scale, pilot-plant scale or commercial scale. Commercial scaleoperations are particularly suited to the method of manufacture. Thisapplies particularly to the depositor. Commercial scale depositors are asignificant component of equipment on which the method is performed. Inthese depositors, batches of liquid jelly confectionery (at atemperature close to the depositing temperature) are fed into holdingtanks (or hoppers) of the depositor which hold the liquid jellyconfectionery, from which the liquid is drawn on to be pumped throughthe depositing head. The batches of liquid jelly confectionery fed intothe holding tanks can be between 50 kg and 800 kg in size, such asbetween 50 kg-200 kg, 50 kg-300 kg, 100 kg-300 kg, 100 kg-400 kg, 100kg-200 kg, 200 kg-400 kg, 300 kg-400 kg, 300 kg-500 kg, 300 kg-600 kg,400 kg-600 kg, 400 kg-700 kg, 500 kg-700 kg, 500 kg-800 kg, 600 kg-800kg. It generally follows that the larger the batch size, the longer thetime period during which the liquid jelly confectionery compositionremains in the holding tank, and the longer the time progresses from thepoint of addition of heat-sensitive ingredients, and commencement of theviscosity reduction/ultrasonic treatment. The time period between thepoint of commencement of ultrasonic treatment and deposition, and/or thetime period between the point of addition of heat-sensitive ingredientsand deposition is suitably between 10 minutes and 4 hours (240 minutes).The time period may be a maximum of between 10-120 minutes, 10-80minutes, 15-80 minutes, 15-60 minutes, 15-100 minutes, 15-120 minutes,15-30 minutes, 20-120 minutes, 30-120 minutes, 30-180 minutes, 40-180minutes, 60-180 minutes, 40-240 minutes, 60-240 minutes, 80-240 minutes,80-180 minutes, 120-240 minutes, 120-180 minutes, or 150-240 minutes.Jelly in the holding tank which remains after the maximum time periodhas passed should be rejected.

The vessel size, batch size, the time period during which liquid jellyconfectionery material remains in the holding tank, line speeds,ultrasound settings and the time period during which the viscosityreduction persists in the liquid jelly confectionery material, should becontrolled or taken into account when ensuring the viscosity reductionpersists during deposition.

Centre-Filled Jellies

The centre-filling of a centre-filled jelly may be of a wide range ofcompositions. The centre-filling may be a thin or “runny” liquid, aviscous liquid, a thickened liquid, a gelled liquid, a jelly, solid,particulate, chocolate or otherwise.

According to one embodiment, the centre-filling is a gelled liquid thatexhibits thermo-reversible gelling properties. By way of explanation,the centre filling is in gel form at room temperature, liquefies(becomes more fluid) on heating, and returns to the gel form again oncooling.

According to one embodiment, the centre-filling is a thickened liquidcontaining a thickening agent. The thickened liquid filling suitablycomprises a thickener, in an amount sufficient to provide thickeningwithout complete gelling of the centre-filling.

According to one embodiment, the centre-filling provides a texturaldifference to the outer jelly shell of the centre-filled jelly that canbe detected on the tongue.

The centre filling may comprise more than one centre filling material,such as two different immiscible liquids or two fillings having one ormore differing characteristics such as colour, flavour, texture,viscosity, or a combination thereof.

The centre filling suitably comprises a bulk sweetener of one of thetypes mentioned previously, a thickener, a humectant, water, acid,flavour and colour, and optionally other ingredients. The optionaladditional ingredients may be any of the optional ingredients identifiedabove for the jelly confectionery composition.

For the preparation of centre-filled jellies a one-shot depositor can beused. One shot depositors are well known in the confectionery industryand are available from a range of suppliers.

One-shot depositors comprise a holding tank for the outer shell (whichis prepared from the liquid jelly confectionery material) and a holdingtank for the centre-filling. The depositor may further compriseadditional holding tanks for outer shells of different compositions—suchas two different outer shell compositions of different colours andflavours, which can be used to make single-colour casings, or“starlight” casings. The holding tanks are typically jacketed and can beindependently temperature controlled. The holding tank for the outershell is held at the desired depositing temperature for the outer shell,and the holding tank for the centre-filling is held at the desireddepositing temperature for the centre-filling. Suitable depositingtemperatures for the outer shell prepared from the liquid jellyconfectionery composition are as described previously. Suitablydepositing temperatures for the centre filling range from 40° C. to 95°C. The temperature will typically be similar to the depositingtemperature for the outer shell, but may be lower or higher than this.

According to another embodiment, there is provided a centre-filled jellyconfectionery comprising

a centre filling,

a casing, and

a backing layer, wherein the backing layer has a different visualappearance compared to the casing.

According to this embodiment, the casing and the coloured backing layerhave a different colour, visual appearance or different colourintensity. The difference may be a combination of these. Such a productprovides new and interesting visual effects. As an example, a non-colourbased visual effect agent, such as a shimmering agent, can be used ineither the casing or in the backing layer. When the confectionery pieceis bitten, a new, interesting design with a shimmer in either the casingor the backing layer will be observed. In another variant, the casingmay be a foamed casing, and the backing layer is a coloured, translucentbacking layer, providing an interesting opaque appearance with a glossycoloured area on one side. When bitten, the coloured filling is alsoobserved coming out of the opaque casing. In a further variant, thecasing may be coloured to a light colour intensity, and the backinglayer may be coloured to a deeper intensity of the same colour, a closecolour, or a different colour. This provides yet another interestingvisual effect, providing a distinctive, rich and luxurious product. Inyet a further variant, the casing may be in the form of a “starlight”pattern, and the backing layer can be in a different, non-starlightdesign (such as a single colour, or a glitter effect).

According to one embodiment, the backing layer is not a foamed backinglayer.

The different colour, visual effect and/or colour intensities for thedifferent parts of the centre-filled confectionery can be achieved byappropriate selection of the agent(s) for producing the desired effectand the amount. Thus, suitable combinations can be as follows:

Casing component Backing component Colour pigment at a Same colourpigment as for concentration to give a the casing, but at a greaterlight colour concentration to give a darker intensity of the samecolour. Colour pigment at a Different colour agent concentration to givea compared to the casing, of light colour the same or similar colour, ata concentration that provides a darker colour intensity. Shine, shimmeror sparkle A colour pigment that gives agent (such as one selected acolour effect only, at a from the list above concentration to give theavailable from Merck) desired colour intensity. A colour pigment thatgives Shine, shimmer or sparkle a colour effect only, at a agent (suchas one selected concentration to give the from the list above desiredcolour intensity. available from Merck) Micro-encapsulated flavour Acolour pigment that gives beads a colour effect only, at a concentrationto give the desired colour intensity. A colour pigment that givesMicro-encapsulated flavour a colour effect only, at a beadsconcentration to give the desired colour intensity. Two pigments used tocolour One of the two pigments, at two different confectionery the sameconcentration or a streams, to produce a different concentration asstarlight effect, each being used to produce the used at a concentrationto starlight effect in the give the desired colour casing. intensity foreach stream. Two pigments used to colour A different pigment comparedtwo different confectionery to the two pigments used to streams, toproduce a produce the starlight starlight effect, each being effect, ata concentration used at a concentration to to produce the desired givethe desired colour colour intensity. intensity for each stream. Twopigments used to colour Shine, shimmer or sparkle two differentconfectionery agent (such as one selected streams, to produce a from thelist above starlight effect, each being available from Merck) used at aconcentration to give the desired colour intensity for each stream. Nopigment, but use of Colour pigment at a foaming to create a whiteconcentration to give the opaque case desired colour intensity Nopigment, but use of Shine, shimmer or sparkle foaming to create a whiteagent (such as one selected opaque case from the list above availablefrom Merck) A colour pigment and the use Colour pigment at a of foamingto create a concentration to give the coloured opaque casing of desiredcolour intensity. the desired depth of colour. A combination of a colourA colour pigment of the same pigment and a shimmer, pearl colour andconcentration as or sparkle agent, at in the casing. concentrations togive the desired depth of colour and “non-colour visual effect” Acombination of a colour A different colour pigment, pigment and ashimmer, pearl and of a different colour or sparkle agent, at comparedto the casing, at a concentrations to give the concentration to give thedesired depth of colour and desired colour intensity. “non-colour visualeffect” A colour pigment at a A combination of the same concentration togive the colour pigment as in the desired depth of that colour casingand a shimmer, pearl or sparkle agent, at concentrations to give thedesired depth of colour and “non-colour visual effect”. A colour pigmentat a A combination of a different concentration to give the colourpigment compared to desired depth of that colour the casing and ashimmer, pearl or sparkle agent, at concentrations to give the desireddepth of colour and “non-colour visual effect”. A colour pigment and theuse A colour pigment and the use of foaming to create a of foaming tocreate a coloured opaque casing of coloured opaque backing of thedesired depth of colour. the desired depth of colour. A colour pigmentand the use Shine, shimmer or sparkle of foaming to create a agent (suchas one selected coloured opaque casing of from the list above thedesired depth of colour. available from Merck) Colour pigment and theuse Same colour pigment as for of foaming at a the casing, but at agreater concentration to give a concentration to give a light colourdarker intensity of the same colour with the use of foaming. Colourpigment and the use Different colour pigment as of foaming at a for thecasing, but at a concentration to give a greater concentration to lightcolour give a darker intensity of the same colour with the use offoaming. A colour pigment and the use Micro-encapsulated flavour offoaming to create a beads coloured opaque casing of the desired depth ofcolour.

Combinations or different permutations of the above casing and backingcomponents can also be used.

According to one embodiment, there is provided a centre-filled jellyconfectionery comprising

a coloured centre filling,

a casing comprising a colouring agent, and

a backing layer comprising said colouring agent of the casing, whereinthe concentration of said colouring agent in the backing layer isgreater than in the casing.

According to this embodiment, the coloured backing layer contains the“same colour”, or the same colouring agent as the casing, but is presentin a greater concentration. The concentration in the backing layer maybe such as to produce a product which appears to have a deeper colouredbase compared to the upper surface. Generally it is desired for thefilling to be visible through the coloured casing, although it may notbe visible through the backing layer, which is deeper in colour.

According to one variant, the centre-filled jelly comprises

a coloured centre filling,

an uncoloured casing, and

a coloured backing layer, applied to one side of the colourless casing.

It has been found by the applicant that by applying a layer of colouredjelly confectionery material onto one side of the product over anuncoloured casing, a distinctive and attractive appearance is providedto the product. The appearance is a luminescent effect or luminescentappearance.

In all of these centre-filled, backed confectionery jelly products, theapplication of an additional layer of the outer jelly confectionerymaterial on the exposed surface after one-shot deposition of thepreliminary product comprising a centre filling and the casing, providesan additional layer to seal in the centre filling. Centre fillings incentre-filled confectionery compositions are subject to the risk ofleakage. For this reason, many centre-filled jelly confectioneryproducts are packaged in rigid plastic containers, rather than thinplastic films, particularly for liquid or non-set centre fillings. Byapplying a second backing layer to the confectionery composition, thisprovides an additional degree of protection from leakage of the centrefilling.

The casing, or outer shell, is formed from a liquid jelly confectionerycomposition (which may be uncoloured in the case of the uncolouredcasing variant) which encases a centre filling. The backing layer (whichmay be coloured, as in the case of one variant) is formed from a liquidjelly confectionery composition which is applied over one section, orone side of the casing that encases the centre filling.

“Uncoloured” or similarly “colourless or substantially colourless”refers to the absence of a specific colouring agent. Thus, the jellyconfectionery material used to form an uncoloured casing will notcontain a specific colouring agent. The casing or jelly may have aslight opacity or cloudiness which may appear slightly creamy oryellowish in appearance, depending on the gelling agent, however this isnot to be considered to constitute colouring. The casing is relativelyclear and translucent. For the avoidance of any confusion, if anotheringredient in the liquid jelly confectionery composition included foranother purpose, such as a fruit juice concentrate for flavour, also hasthe effect of colouring the composition, then this should be consideredto be a “colouring agent” and to produce a “coloured” product. Thedegree of colouring is assessed independently of the purpose for theaddition of the ingredient.

When a coloured backing layer is applied, the colouring of the backinglayer is provided by the inclusion of a colouring agent in the backinglayer. Thus, the liquid jelly confectionery composition forming thebacking layer comprises a colouring agent. The coloured backing layercontains colour, but is translucent, rather than opaque.

The liquid jelly confectionery composition used to form the backinglayer may be the same as that used to form the casing that encases thecentre filling, but for the differences in the colouring agent, colourpigment, or any other visual effect pigment which may or may not bepresent in the backing and casing, respectively. Using the example ofthe variant where the casing is uncoloured and the backing layer iscoloured, in manufacture, a single liquid jelly confectionerycomposition may be produced and divided into two streams, one of whichis directed to the holding tank for the formation of the casing (forinstance, in a one-shot depositor), and the second of which is directedto a separate holding tank for the deposition of a backing layer. In oneembodiment, the centre filling and casing (which may be uncolouredaccording to some embodiments) are deposited into a mould using aone-shot depositor. The deposited product of the is centre filling andcasing then passes beneath a second depositing station where the backinglayer is deposited on top of the exposed surface of thepreviously-deposited product comprising the casing and centre-filling.

In an alternative embodiment, the liquid jelly confectionery compositionused for forming the backing layer may be of a different composition tothat forming the casing.

According to another variation, the centre-filled jelly confectionerycomprises:

a coloured centre filling,

a casing comprising a colouring agent, and

a backing layer comprising said colouring agent of the casing, whereinthe concentration of said colouring agent in the backing layer isgreater than in the casing.

According to this variation, the coloured backing layer contains the“same colour”, or the same colouring agent as the casing, but is presentin a greater concentration. The concentration in the backing layer maybe such as to produce a product which appears to have a deeper colouredbase, and a lighter coloured upper surface. Generally it is desired forthe filling to be visible through the coloured casing, although it maynot be visible through the backing layer, which is deeper in colour.This product can be prepared through the same techniques as describedabove for the product having an uncoloured case.

According to further embodiments, the same liquid jelly confectionerycomposition is used to form the casing and the backing layer, with thesame colouring agent and concentration for each. In production, a streamof liquid jelly confectionery composition is directed to the holdingtank for the casing composition, and another stream is directed to theholding tank for the backing layer. According to some embodiments, thecolouring agent is present at a concentration that results in a darkcoloured shell through which the centre filling is difficult to see.

Mould

The jelly confectionery product, which may be a centre-filled jellyconfectionery product, is deposited into a mould. The mould may be astarch mould or a starchless mould. Such mould types are well known inthe art.

Shapes

The shape of the mould may be of any desired configuration, such as afruit-shape, a character-shape, or otherwise. In the case ofcentre-filled products, the mould should contain a sufficiently largecentral volume to enable the deposition of a central volume of thecentre-filling, which can be completely encased in the casing material.

Examples

Various embodiments will now be described with reference to thefollowing non-limiting examples and figures which illustrate processesfor the production of jelly confectionery products according to variousembodiments of the invention.

In FIGS. 1 to 20, the given reference numerals refer as follows:

-   1. Weigh & Mix-   2. Cooking-   2 a. Pre-Cook (2 step operation)-   3. Cooling-   4. Application of ultrasonic frequency vibrational energy to jelly    stream-   4′. Application of ultrasonic frequency vibrational energy to centre    filling-   5. Addition to jelly of acid, and fruit juice concentrate when used-   6. Addition to jelly of flavour+acid, and fruit juice concentrate    when used-   6 a. Addition to jelly of flavour-   7. Addition to jelly of colour+flavour+acid, and fruit juice    concentrate, when used-   7 a. Flavour and/or colour addition to jelly-   8. Centre filling supply hopper-   9. Centre filling depositor hopper 1-   10. Centre filling depositor hopper 2-   11. Shell depositor hopper 1-   12. Shell depositor hopper 2-   13. Backing off depositor hopper 1-   14. Backing off depositor hopper 2-   15. Jelly aeration unit (Mondo Mix)-   16. Starlight nozzle plate-   17. Co-depositing nozzle plate-   18. Starch moulding mogul tray-   19. Single deposit nozzle plate

Formulations for the liquid jelly confectionery material, used to formthe casing and the backing layer in the case of centre-filled products,or for forming the non-centre-filled product as the case may be, areoutlined in Table 1. Formulations for the centre filling are outlined inTable 2, where the product is a centre filled jelly.

According to some embodiments, the confectionery product is acentre-filled jelly of the type illustrated schematically in FIG. 21,comprising a coloured centre filling 20, an uncoloured casing 21, and acoloured backing layer 22. As illustrated schematically, the centrefilling 20 and casing 21 include a slight tail, and in some cases thetail for the centre filling can extend through the casing. By applying abacking layer, the possible leakage point of the tail of centre filling20 is covered. The coloured backing layer 22 of the product representedin FIG. 21 provides a luminescent glow to the product, particularly whenviewed from above through the clear outer casing 21.

According to other embodiments, the confectionery product comprises acentre filling 20, a casing 21 a and a backing layer 22 a, in which thecasing and backing layers have different visual effects. This producthas the same general arrangement of layers as illustrated in FIG. 21,but for the use of different colour or visual effect agents (or the useof varying amounts of such agents) in each of the casing and backinglayer.

The visual effect of the casing of some examples are:

a single colour (light or dark),

a starlight design of two colours or effects,

a visual effect pigment providing a shimmer, sparkle, shine orpearlescent effect,

a foamed, opaque casing.

The visual effect of the backing layer of some examples are:

a single colour darker than in the casing,

a visual effect pigment providing a shimmer, sparkle, shine orpearlescent effect,

colour pigment and a visual effect pigment,

a single colour that is different to the colour of the casing.

According to other embodiments, the confectionery product comprises acoloured centre filling 20, a casing which is coloured through the useof a colouring agent, and a backing layer which is coloured through theuse of the same colouring agent as the casing, but is present in agreater concentration to give a deeper colour of base. This product hasthe same general arrangement of layers as illustrated in FIG. 21, butfor the presence of colouring agent in the casing 21.

TABLE 1 Cooking Depositing Process Flow Example Base Recipe Temp TempDiagram No. Ingredients % (° C.) (° C.) Options Outline of Jelly MakingProcess 1 Sugar (refined) 30.82 137 Range: FIG. 1, 4, 5, 8, Weigh, mixand heat all ingredients except fruit juice Glucose Syrup HM43 36.05Range: 85-95 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle.Gelatine (250 Bloom) 4.78 134-140 13, 15, 20 Pre-heat up to 80° C. +/−2° C. Starch 4.93 Heat up to 137° C. +/− 3° C. Fruit Juice Concentrate0.42 Cool to 90° C. Water 22.99 Add acids @ 1.0-3.0% rate and addflavour. Colour is added for single-deposit products, or to a stream ofthe jelly for backing layer for centre-filled products. Pump stream orstreams into holding tank(s) for depositing. Convey filling into holdingtank for depositing (Centre Frill only). 2 Sugar (Refined) 43.98 10669-71 FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredients except fruitjuice Glucose Syrup HM43 35.45 Range: 9, 10, 11, 12, concentrate to 55°C. in a mixing kettle. Gelatine (250 Bloom) 14.72 103-109 13, 15, 20Pre-heat up to 90° C. +/− 2° C. Water 5.85 Heat up to 106° C. +/− 3° C.Cool to 70° C. Add acids @ 1.0-3.0% rate and add flavour. Colour isadded for single-deposit products, or to a stream of the jelly forbacking layer for centre-filled products. Pump stream or streams intoholding tank(s) for depositing. Convey filling into holding tank fordepositing (Centre Frill only). 3 Sugar (refined) 30.11 137 85-95 FIG.1, 4, 5, 8, Weigh, mix and heat all ingredients except fruit juiceGlucose Syrup HM43 35.22 Range: 9, 10, 11, 12, concentrate to 55° C. ina mixing kettle. Gelatine (250 Bloom) 4.67 134-140 13, 15, 20 Pre-heatup to 80° C. +/− 2° C. Starch 4.81 Heat up to 137° C. +/− 3° C. FruitJuice Concentrate 0.45 Cool to 90° C. Water 24.73 Add acids @ 1.0-3.0%rate and add flavour. Colour is added for single-deposit products, or toa stream of the jelly for backing layer for centre-filled products. Pumpstream or streams into holding tank(s) for depositing. Convey fillinginto holding tank for depositing (Centre Frill only). 4 Starch 6.37 13785-95 FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredients except fruitjuice Glucose Syrup HM43 43.63 Range: 9, 10, 11, 12, concentrate to 55°C. in a mixing kettle. Sugar (Refined) 30.81 134-140 13, 15, 20 Pre-heatup to 80° C. +/− 2° C. Water 19.19 Heat up to 137° C. +/− 3° C. Cool to90° C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 5 Sugar (refined) 24.36 137 85-95 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 46.75Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 6.96 134-140 13, 15, 20 Pre-heat up to 80° C. +/− 2° C.Starch 1.57 Heat up to 137° C. +/− 3° C. Fruit Juice Concentrate 20.36Cool to 90° C. Water Add acids @ 1.0-3.0% rate and add flavour. Colouris added for single-deposit products, or to a stream of the jelly forbacking layer for centre-filled products. Pump stream or streams intoholding tank(s) for depositing. Convey filling into holding tank fordepositing (Centre Frill only). 6 Sugar (Refined) 33.33 110 85-90 FIG.1, 4, 5, 8, Weigh, mix and heat all ingredients except fruit juiceGlucose Syrup HM43 21.05 Range, 9, 10, 11, 12, concentrate to 55° C. ina mixing kettle. Agar 1.18 107-113 13, 15, 20 Pre-heat up to 80° C. +/−2° C. Water 44.44 Heat up to 110° C. +/− 3° C. Cool to 90° C. Add acids@ 1.0-3.0% rate and add flavour. Colour is added for single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 7 Sugar (Refined) 32.00 110 85-90 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 16.00Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Agar1.50 107-113 13, 15, 20 Heatup to 110° C. +/− 3° C. Water 50.50 Cool to90° C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 8 Glucose Syrup HM43 26.55 106 69-71 FIG. 1, 4, 5, 8,Weigh, mix and heat all ingredients except fruit juice Sugar (Refined)39.68 Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle.Gelatine (250 Bloom) 6.00 103-109 13, 15, 20 Pre-heat up to 90° C. +/−2° C. Water 15.87 Heat up to 106° C. +/− 3° C. Invert Sugar 11.90 Coolto 70° C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 9 Sugar (Refined) 33.12 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 33.12Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 6.00 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C.Invert Sugar 15.87 Heat up to 106° C. +/− 3° C. Water 11.90 Cool to 70°C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 10 Sugar (Refined) 35.00 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 31.23Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 6.00 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C.Invert Sugar 15.87 Heat up to 106° C. +/− 3° C. Water 11.90 Cool to 70°C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 11 Sugar (Refined) 62.50 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 16.88Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 6.87 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C.Water 13.75 Heat up to 106° C. +/− 3° C. Cool to 70° C. Add acids @1.0-3.0% rate and add flavour. Colour is added for single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 12 Sugar (Refined) 71.17 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 13.52Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 4.63 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C.Water 10.68 Heat up to 106° C. +/− 3° C. Cool to 70° C. Add acids @1.0-3.0% rate and add flavour. Colour is added for single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 13 Sugar (Refined) 37.94 113 104-106 FIG. 14 Mix and heatall sugar ingredients + water 75-80° C. - Part 1 Glucose Syrup HM4336.14 Range: FIG. 16 Premix all hydrocolloids with some sugar, andslowly add Invert Sugar 4.52 110-116 to Part 1 Pectin (150 slow set)1.04 High shear mix for 6-8 minutes. Carrageenan (X8302) 0.32 Cook up to113° C. +/− 2° C. Water 20.04 * No cooling for carageenan formulations.Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 14 Sugar (Refined) 31.47 111 104-106 FIG. 14 Mix and heatglucose + water to 80-83° C. - Part 1. Glucose Syrup HM43 39.30 Range:FIG. 16 Premix all hydrocolloids with −10% of total pwd sugar, andPectin (LM 102 AS) 0.43 108-114 slowly add to Part 1. Carrageenan(X8302) 1.90 High shear mix for 12 mins and add sodium citrate and holdWater 26.47 1 min. Sodium citrate 0.43 Add remaining sugar and mix for 5mins. to form even slurry. Cook up to 113° C. +/− 2° C. * No cooling forcarageenan formulations. Add acids @ 1.0-3.0% rate and add flavour.Colour is added for single-deposit products, or to a stream of the jellyfor backing layer for centre-filled products. Pump stream or streamsinto holding tank(s) for depositing. Convey filling into holding tankfor depositing (Centre Frill only). 15 Sugar (Refined) 33.40 111 83-85FIG. Make up Pectin soln. with hot water @ 80-82° C. add Glucose Syrup41De 34.30 Range: 2, 3, 6, 7, 17, Anhy. Citric and NaCitrate - Part 1.Pectin (DD very 0.75 108-114 18 Mix all sugars with GMS and pectin soln.(Part 1) and cook to slow set) 0.03 108° C. Glycerol monosterate 3.20Cool to 92° C. (GMS) 0.11 Add Gelatine 250 soln. and mix. Invert Sugar0.03 Add acids @ 1.0-3.0% rate and add flavour. Colour is added forSodium citrate 9.10 single-deposit products, or to a stream of the jellyfor backing Anhydrous citric acid 19.08 layer for centre-filledproducts. Gelatine (250 Bloom) Pump stream or streams into holdingtank(s) for depositing. Water Convey filling into holding tank fordepositing (Centre Frill only). 16 Sugar (Refined) 30.11 137 85-95 FIG.1, 4, 5, 8, Weigh, mix and heat all ingredients except fruit juiceGlucose Syrup HM43 45.00 Range: 9, 10, 11, 12, concentrate to 55° C. ina mixing kettle. Starch 6.00 134-140 13, 15, 20 Pre-heat up to 80° C.+/− 2° C. Xanthan Gum 0.2 Heat up to 137° C. +/− 3° C. Locust Bean gum0.2 Cool to 90° C. Fruit Juice Concentrate 4.45 Add acids @ 1.0-3.0%rate and add flavour. Colour is added for Water 14.04 single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 17 Sugar (Refined) 19.50 137 85-95 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 29.10Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Starch6.00 134-140 13, 15, 20 Pre-heat up to 80° C. +/− 2° C. Xanthan Gum 0.2Heat up to 137° C. +/− 3° C. Locust Bean gum 0.2 Cool to 90° C. FruitJuice Concentrate 4.5 Add acids @ 1.0-3.0% rate and add flavour. Colouris added for Water 40.5 single-deposit products, or to a stream of thejelly for backing layer for centre-filled products. Pump stream orstreams into holding tank(s) for depositing. Convey filling into holdingtank for depositing (Centre Frill only). 18 Sugar (Refined) 14.80 11085-90 FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredients except fruitjuice Glucose Syrup HM43 56.50 Range: 9, 10, 11, 12, concentrate to 55°C. in a mixing kettle. Agar 2.40 107-113 13, 15, 20 Pre-heat up to 80°C. +/− 2° C. Fruit Juice Concentrate 3.70 Heat up to 110° C. +/− 3° C.Water 22.60 Cool to 90° C. Add acids @ 1.0-3.0% rate and add flavour.Colour is added for single-deposit products, or to a stream of the jellyfor backing layer for centre-filled products. Pump stream or streamsinto holding tank(s) for depositing. Convey filling into holding tankfor depositing (Centre Frill only). 19 Sugar (Refined) 18.60 110 85-90FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredients except fruit juiceGlucose Syrup 41De 28.20 Range: 9, 10, 11, 12, concentrate to 55° C. ina mixing kettle. Invert Sugar 5.70 107-113 13, 15, 20 Pre-heat up to 80°C. +/− 2° C. Agar 2.00 Heat up to 110° C. +/− 3° C. Fruit JuiceConcentrate 4.00 Cool to 90° C. Water 41.50 Add acids @ 1.0-3.0% rateand add flavour. Colour is added for single-deposit products, or to astream of the jelly for backing layer for centre-filled products. Pumpstream or streams into holding tank(s) for depositing. Convey fillinginto holding tank for depositing (Centre Frill only). 20 Sugar (Refined)42.00 111 83-85 FIG. Make up Pectin soln. with hot water @ 80-82° C.Glucose Syrup 41De 14.00 Range: 2, 3, 6, 7, 17, add Anhy. Citric andNaCitrate - Part 1. Pectin (DD very 0.75 108-114 18 Mix all sugars withGMS and pectin soln. (Part 1) and cook to slow set) 3.41 108° C. InvertSugar 0.11 Cool to 92° C. Sodium citrate 0.03 Add Gelatine 250 soln. andmix. Anhydrous citric acid 9.10 Add acids @ 1.0-3.0% rate and addflavour. Colour is added for Gelatine (250 Bloom) 30.6 single-depositproducts, or to a stream of the jelly for backing Water layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 21 Sugar (Refined) 43.00 111 85-90 FIG. Weigh, mix and heatall ingredients except fruit juice Glucose Syrup 41De 25.00 Range: 2, 3,6, 7, 17, concentrate to 55° C. in a mixing kettle. Agar 2.50 108-114 18Pre-heat up to 80° C. +/− 2° C. Sodium citrate 0.11 Heat up to 110° C.+/− 3° C. Gelatine (250 Bloom) 9.10 Cool to 90° C. Water 20.29 Add acids@ 1.0-3.0% rate and add flavour. Colour is added for single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 22 Sugar (Refined) 19.00 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup 41De 46.00Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 7.50 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C.Nutriose FB06 7.50 Heat up to 106° C. +/− 3° C. Water 20.00 Cool to 70°C. Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 23 Maltitol syrup 57.00 106 69-71 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice (75% DS) 8.70 Range: 9,10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine (250Bloom) 14.30 103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C. NutrioseFROG 20.00 Heat up to 106° C. +/− 3° C. Water Cool to 70° C. Add acids @1.0-3.0% rate and add flavour. Colour is added for single-depositproducts, or to a stream of the jelly for backing layer forcentre-filled products. Pump stream or streams into holding tank(s) fordepositing. Convey filling into holding tank for depositing (CentreFrill only). 24 Sugar (Refined) 35.00 137 85-95 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup 41De 35.00Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Starch5.00 134-140 13, 15, 20 Pre-heat up to 80° C. +/− 2° C. Gum Arabic 5.00Heat up to 137° C. +/− 3° C. Fruit Juice Concentrate 4.45 Cool to 90° C.Water 15.55 Add acids @ 1.0-3.0% rate and add flavour. Colour is addedfor single-deposit products, or to a stream of the jelly for backinglayer for centre-filled products. Pump stream or streams into holdingtank(s) for depositing. Convey filling into holding tank for depositing(Centre Frill only). 25 Sugar (Refined) 34.00 137 85-95 FIG. 1, 4, 5, 8,Weigh, mix and heat all ingredients except fruit juice Glucose Syrup41De 41.00 Range: 9, 10, 11, 12, concentrate to 55° C. in a mixingkettle. Starch 3.55 134-140 13, 15, 20 Pre-heat up to 80° C. +/− 2° C.Invert sugar 3.00 Heat up to 137° C. +/− 3° C. Gum Arabic 2.00 Cool to90° C. Fruit Juice Concentrate 4.45 Add acids @ 1.0-3.0% rate and addflavour. Colour is added for Water 12.00 single-deposit products, or toa stream of the jelly for backing layer for centre-filled products. Pumpstream or streams into holding tank(s) for depositing. Convey fillinginto holding tank for depositing (Centre Frill only). 26 Sugar (Refined)45.30 106 69-71 FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredientsexcept fruit juice Glucose Syrup HM43 36.50 Range: 9, 10, 11, 12,concentrate to 55° C. in a mixing kettle. Gelatine (250 Bloom) 4.50103-109 13, 15, 20 Pre-heat up to 90° C. +/− 2° C. Fruit JuiceConcentrate 0.20 Heat up to 106° C. +/− 3° C. Water 13.50 Cool to 70° C.Add acids @ 1.0-3.0% rate and add flavour. Colour is added forsingle-deposit products, or to a stream of the jelly for backing layerfor centre-filled products. Pump stream or streams into holding tank(s)for depositing. Convey filling into holding tank for depositing (CentreFrill only). 27 Sugar (Refined) 31.30 106 85-95 FIG. 1, 4, 5, 8, Weigh,mix and heat all ingredients except fruit juice Glucose Syrup HM43 36.60Range: 9, 10, 11, 12, concentrate to 55° C. in a mixing kettle. Gelatine(250 Bloom) 3.20 103-109 13, 15, 20 Pre-heat up to 80° C. +/− 2° C.Starch 7.880 Heat up to 137° C. +/− 3° C. Fruit Juice Concentrate 0.40Cool to 90° C. Water 20.70 Add acids @ 1.0-3.0% rate and add flavour.Colour is added for single-deposit products, or to a stream of the jellyfor backing layer for centre-filled products. Pump stream or streamsinto holding tank(s) for depositing. Convey filling into holding tankfor depositing (Centre Frill only). 28 Sugar (Refined) 31.10 106 85-95FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredients except fruit juiceGlucose Syrup HM43 35.20 Range: 9, 10, 11, 12, concentrate to 55° C. ina mixing kettle. Gelatine (250 Bloom) 2.00 103-109 13, 15, 20 Pre-heatup to 80° C. +/− 2° C. Starch 10.00 Heat up to 137° C. +/− 3° C. FruitJuice Concentrate 0.40 Cool to 90° C. Water 21.30 Add acids @ 1.0-3.0%rate and add flavour. Colour is added for single-deposit products, or toa stream of the jelly for backing layer for centre-filled products. Pumpstream or streams into holding tank(s) for depositing. Convey fillinginto holding tank for depositing (Centre Frill only). 29 Sugar (Refined)30.60 106 85-95 FIG. 1, 4, 5, 8, Weigh, mix and heat all ingredientsexcept fruit juice Glucose Syrup HM43 35.80 Range: 9, 10, 11, 12,concentrate to 55° C. in a mixing kettle. Gelatine (250 Bloom) 3.10103-109 13, 15, 20 Pre-heat up to 80° C. +/− 2° C. Starch 7.60 Heat upto 137° C. +/− 3° C. Water 22.90 Cool to 90° C. Add acids @ 1.0-3.0%rate and add flavour. Colour is added for single-deposit products, or toa stream of the jelly for backing layer for centre-filled products. Pumpstream or streams into holding tank(s) for depositing. Convey fillinginto holding tank for depositing (Centre Frill only).

TABLE 2 SAMPLE NUMBER FILLING DETAILS CF_1A Blackcurrant FruitPreparation Supplier: Rudolf Wild GmbH & Co. KG Sample Code: 600032847CF_1B Blackcurrant Fruit Filling Supplier: Sensient Technologies Pty LtdSample Code: CS0315 CF_1C Blackcurrant Fruit Juice Filling Ingredients:45% Glucose Syrup, 20% Sucrose, 19% Water, 13% Blackcurrant JuiceConcentrate, 1% Pectin, 0.5% Sodium citrate, 0.5% Citric Acid, Flavour,Color. Method: 1. Heat glucose syrup, water and fruit juice concentratein a jacketed pan to 65 C. with consistent stirring. 2. Add 15% sucroseand cook to 80 C. 3. Blend 5% sucrose with pectin and add to boilingmixture in jacketed hopper. 4. Cook to 95 C and hold for 5 minutes, thencool to 70 C. 5. Add Citric Acid, Sodium Citrate, color and flavourprior to pumping to depositing tank. CF_1D Blackcurrant Fruit PulpFilling Ingredients: 45% Sucrose, 20% Fruit Pulp, 17% Glucose Syrup, 16%Water, 0.5% Pectin, 1% Citric Acid, Color, Flavour. Method: 1. Blendpectin with 5% sugar, stir into water and heat to 90 deg C. 2. Mix fruitpulp, glucose syrup and sugar in a jacketed pan and heat to 90 deg C. 3.Add pectin/sugar solution to fruit preparation and boil to 76Brix. 4.Add citric acid solution, color and flavour. 5. Pump to depositing tank.CF_2A Mandarin Fruit Preparation Supplier: Rudolf Wild GmbH & Co. KGSample Code: 600040061 CF_2B Mandarin Fruit Filling Supplier: SensientTechnologies Pty Ltd Sample Code: CS0321 CF_2C Mandarin Fruit JuiceFilling Ingredients: 45% Glucose Syrup, 20% Sucrose, 19% Water, 13%Mandarin Juice Concentrate, 1% Pectin, 0.5% Sodium citrate, 0.5% CitricAcid, Flavour, Color. Method: 1. Heat glucose syrup, water and fruitjuice concentrate in a jacketed pan to 65 C. with consistent stirring.2. Add 15% sucrose and cook to 80 C. 3. Blend 5% sucrose with pectin andadd to boiling mixture in jacketed hopper. 4. Cook to 95 C and hold for5 minutes, then cool to 70 C. 5. Add Citric Acid, Sodium Citrate, colorand flavour prior to pumping to depositing tank. CF_2D Mandarin FruitPulp Filling Ingredients: 45% Sucrose, 20% Fruit Pulp, 17% GlucoseSyrup, 16% Water, 0.5% Pectin, 1% Citric Acid, Color, Flavour.Method: 1. Blend pectin with 5% sugar, stir into water and heat to 90deg C. 2. Mix fruit pulp, glucose syrup and sugar in a jacketed pan andheat to 90 deg C. 3. Add pectin/sugar solution to fruit preparation andboil to 76Brix. 4. Add citric acid solution, color and flavour. 5. Pumpto depositing tank. CF_3A Passionfruit Fruit Preparation Supplier:Rudolf Wild GmbH & Co. KG Sample Code: 600040845 CF_3B PassionfruitFruit Filling Supplier: Sensient Technologies Pty Ltd Sample Code:CS0324 CF_3C Passionfruit Fruit Juice Filling Ingredients: 45% GlucoseSyrup, 20% Sucrose, 19% Water, 13% Passionfruit Juice Concentrate, 1%Pectin, 0.5% Sodium citrate, 0.5% Citric Acid, Flavour, Color.Method: 1. Heat glucose syrup, water and fruit juice concentrate in ajacketed pan to 65 C. with consistent stirring. 2. Add 15% sucrose andcook to 80 C. 3. Blend 5% sucrose with pectin and add to boiling mixturein jacketed hopper. 4. Cook to 95 C and hold for 5 minutes, then cool to70 C. 5. Add Citric Acid, Sodium Citrate, color and flavour prior topumping to depositing tank. CF_3D Passionfruit Fruit Pulp FillingIngredients: 45% Sucrose, 20% Fruit Pulp, 17% Glucose Syrup, 16% Water,0.5% Pectin, 1% Citric Acid, Color, Flavour. Method: 1. Blend pectinwith 5% sugar, stir into water and heat to 90 deg C. 2. Mix fruit pulp,glucose syrup and sugar in a jacketed pan and heat to 90 deg C. 3. Addpectin/sugar solution to fruit preparation and boil to 76Brix. 4. Addcitric acid solution, color and flavour. 5. Pump to depositing tank.CF_4A Pineapple Fruit Preparation Supplier: Rudolf Wild GmbH & Co. KGSample Code: 600040846 CF_4B Pineapple Fruit Filling Supplier: SensientTechnologies Pty Ltd Sample Code: CS0327 CF_4C Pineapple Fruit JuiceFilling Ingredients: 45% Glucose Syrup, 20% Sucrose, 19% Water, 13%Pineapple Juice Concentrate, 1% Pectin, 0.5% Sodium citrate, 0.5% CitricAcid, Flavour, Color. Method: 1. Heat glucose syrup, water and fruitjuice concentrate in a jacketed pan to 65 C. with consistent stirring.2. Add 15% sucrose and cook to 80 C. 3. Blend 5% sucrose with pectin andadd to boiling mixture in jacketed hopper. 4. Cook to 95 C and hold for5 minutes, then cool to 70 C. 5. Add Citric Acid, Sodium Citrate, colorand flavour prior to pumping to depositing tank. CF_4D Pineapple FruitPulp Filling Ingredients: 45% Sucrose, 20% Fruit Pulp, 17% GlucoseSyrup, 16% Water, 0.5% Pectin, 1% Citric Acid, Color, Flavour.Method: 1. Blend pectin with 5% sugar, stir into water and heat to 90deg C. 2. Mix fruit pulp, glucose syrup and sugar in a jacketed pan andheat to 90 deg C. 3. Add pectin/sugar solution to fruit preparation andboil to 76Brix. 4. Add citric acid solution, color and flavour. 5. Pumpto depositing tank. CF_5A Raspberry Fruit Preparation Supplier: RudolfWild GmbH & Co. KG Sample Code: 600032847 CF_5B Raspberry Fruit FillingSupplier: Sensient Technologies Pty Ltd Sample Code: CS0328 CF_5CRaspberry Fruit Juice Filling Ingredients: 45% Glucose Syrup, 20%Sucrose, 19% Water, 13% Raspberry Juice Concentrate, 1% Pectin, 0.5%Sodium citrate, 0.5% Citric Acid, Flavour, Color. Method: 1. Heatglucose syrup, water and fruit juice concentrate in a jacketed pan to 65C. with consistent stirring. 2. Add 15% sucrose and cook to 80 C. 3.Blend 5% sucrose with pectin and add to boiling mixture in jacketedhopper. 4. Cook to 95 C and hold for 5 minutes, then cool to 70 C. 5.Add Citric Acid, Sodium Citrate, color and flavour prior to pumping todepositing tank. CF_5D Raspberry Fruit Pulp Filling Ingredients: 45%Sucrose, 20% Fruit Pulp, 17% Glucose Syrup, 16% Water, 0.5% Pectin, 1%Citric Acid, Color, Flavour. Method: 1. Blend pectin with 5% sugar, stirinto water and heat to 90 deg C. 2. Mix fruit pulp, glucose syrup andsugar in a jacketed pan and heat to 90 deg C. 3. Add pectin/sugarsolution to fruit preparation and boil to 76Brix. 4. Add citric acidsolution, color and flavour. 5. Pump to depositing tank. CF_6AStrawberry Fruit Preparation Supplier: Rudolf Wild GmbH & Co. KG SampleCode: 600036779 CF_6B Strawberry Fruit Filling Supplier: SensientTechnologies Pty Ltd Sample Code: CS0329 CF_6C Strawberry Fruit JuiceFilling Ingredients: 45% Glucose Syrup, 20% Sucrose, 19% Water, 13%Pineapple Juice Concentrate, 1% Pectin, 0.5% Sodium citrate, 0.5% CitricAcid, Flavour, Color. Method: 1. Heat glucose syrup, water and fruitjuice concentrate in a jacketed pan to 65 C. with consistent stirring.2. Add 15% sucrose and cook to 80 C. 3. Blend 5% sucrose with pectin andadd to boiling mixture in jacketed hopper. 4. Cook to 95 C and hold for5 minutes, then cool to 70 C. 5. Add Citric Acid, Sodium Citrate, colorand flavour prior to pumping to depositing tank. CF_6D Strawberry FruitPulp Filling Ingredients: 45% Sucrose, 20% Fruit Pulp, 17% GlucoseSyrup, 16% Water, 0.5% Pectin, 1% Citric Acid, Color, Flavour.Method: 1. Blend pectin with 5% sugar, stir into water and heat to 90deg C. 2. Mix fruit pulp, glucose syrup and sugar in a jacketed pan andheat to 90 deg C. 3. Add pectin/sugar solution to fruit preparation andboil to 76Brix. 4. Add citric acid solution, color and flavour. 5. Pumpto depositing tank.

TABLE 3 Acid Solutions Used Solution ID ACIDS/SALTS USED Ratio A Citric100% B Malic 100% C Citric/Malic 90%:10% D Citric/Malic 80%:20% ECitric/Malic 70%:30% F Citric/Malic 60%:40% G Citric/Malic 50%:50% HCitric/Sodium citrate 80%:20% I Citric/Sodium citrate 70%:30% JCitric/Sodium citrate 60%:40%

The liquid jelly confectionery composition is prepared from theformulations outlined in Table 1 using the procedures described in Table1, and as illustrated in the process flow diagrams. Further details thatapply to the Examples and processes illustrated schematically in theFigures are as follows:

Gelling agents that can be pre-mixed with water, such as gelatine andstarch, may be pre-mixed with water and held in solution or suspensionform, at room temperature or at an elevated temperature, prior to mixingwith the other ingredients. In this situation, the calculation of thewater in the base recipe is the total water added, including the watercomponent of the gelatine solution or starch slurry, and any water addedseparately.

The % amounts of ingredients in Table 1 are to several decimal places,based on the weight of ingredient used in the recipe, converted to a %of total ingredients. In practice, the actual amount of ingredientsadded are not measured to this level of accuracy, and can varyreasonably widely, for example by up to 5%. Thus, these numbers shouldnot be read as requiring a high precision in measuring, and actual testproducts made to these formulations will have varying amounts of thegiven ingredients, at amounts within about 5% of the target levels.

The process step referred to as process step 1 in the Figures is aweighing and mixing step. Where there is only one weighing and mixingstep at the outset, all ingredients in the base recipe listed (with theoptional exception of the fruit juice concentrate, which may be addedwith the acid, colour and/or flavour) are weighed in appropriateamounts, and mixed. This step may also involve pre-heating, for instancepre-heating to a temperature in the range of about 40-100° C.Pre-heating may be conducted in a single stage, or in multiple stages.As one example, the product may be pre-heated to a temperature in therange of 40-60° C. in a mixing vessel where the raw ingredients areweighed in and mixed, and further pre-heating may occur to bring thetemperature to a temperature in the range of 50° C. to 100° C. in apre-heating vessel, such as a heat exchanger.

Where two mixing/weighing steps 1 are indicated, then some ingredientsare weighed and mixed at one stage, prior to a pre-cooking 2 a of thoseingredients, and then further ingredients are added in the requiredamounts and mixed in, in a second stage of mixing/weighing, followed bya final cooking stage. Pre-heating can additionally take place prior topre-cooking or final cooking.

Where pre-cooking is not indicated, the cooking process may involvesingle-stage cooking in one operation, or it may comprise pre-cookingfollowed by a final cooking stage. Cooking can be conducted by anysuitable means.

Cooling 3 is conducted in any suitable device such as a vacuum chamber.Where carrageenan is the gelling agent, then cooling tends not to takeplace, as the liquid jelly composition needs to remain quite high intemperature to avoid premature gelling.

In each Figure which shows the inclusion of a process step in whichultrasonic frequency vibrational energy is applied to the jelly stream,a range of different application techniques were explored. These includelocating the sonotrode in a holding vessel containing the jellyconfectionery composition, locating the sonotrode in a fluid conduit,such as a vertically-oriented fluid conduit, and locating the sonotrodein one of the other process components, such as a mixing chamber orvessel. Where the sonotrode is in a fluid conduit, the sonotrode may beoperated only for periods of time required while the liquid jellyconfectionery composition is flowing through that conduit.

Where acid addition is referred to, the acid composition is selectedfrom the range of acids referred to in Table 3, at the % level indicatedin Table 1. The choice of acid depends on the desired acid profile. Itis noted that fruit juice concentrate, where present, can be added withthe acid.

Where colour addition is referred to, the colour was selected fromcommercially available food grade colour known in the art, availablefrom Christian Hansen, Tate & Lyall, Merck, G. N. T, SensientTechnologies, Quest or Givaudan. Colours used have been natural andartificial, water soluble and oil soluble. Other colours may containagents for shine shimmer or sparkle. The colour is generally selected tobe appropriate for a given flavour, but colours that do not reflect theflavour may also be used. The amount of colour used was appropriate toachieve the desired depth of colour. According to several embodiments,the colour addition was to the backing layer only. According to otherembodiments, the selected colouring agent was added to both the casingcomposition and the backing layer. For some products the sameconfectionery composition was used for the casing and the backing layer,with the same identity and amount of colouring agent used in each. Forsome other products, additional colouring agent was used for the backinglayer to produce a deeper shade of the same colour.

Where flavour addition is referred to, the flavour was selected fromcommercially available food grade flavours known in the art, availablefrom Sensient Technologies, Firmenich, Givaudan, Essential Flavours andIngredients, Selesia/Orica, Kerry Ingredients, International Flavoursand Fragrances and Quest International. The Flavours used have beennatural, artificial and nature-identical, water soluble and oil soluble.The choice of flavour was selected based on the desired flavour for theproduct, and the amount was based on the strength of the flavour itself(natural flavours tend to be less strong per unit volume or weight), andthe desired strength of flavour in the product. In the case ofcentre-filled confectionery products, the casing flavour was on occasionselected to be consistent with the flavour of the centre filling (i.e.raspberry flavour for the casing was used when the filling was raspberryin flavour) and on other occasions selected to be different (e.g. lemonfor casing and raspberry for filling).

In each Example that correlates to a process flow diagram whichillustrates a centre filling supply hopper 8, from which a centrefilling can be delivered to a centre-filling hopper 9 of the depositor,the centre fillings are as outlined in Table 2. A range of differentcentre fillings, of different flavours and consistencies, are used inproducing a range of flavoured and coloured filled and unfilled productswithin each Example. In the experiments performed, the centre fillingswere deposited at a range of temperatures suitable to the consistency ofthe filling, and compatible with the temperatures of the outer shelldepositing temperatures. The temperatures utilised were between 40° C.and 85° C. Several examples prepared with a centre filling wereperformed with a centre filling deposition temperature within the rangeof 50 to 65° C.

In the production of one range of test products within each Example, theliquid jelly confectionery materials outlined in the Table of CasingFormulations (Table 1) were left uncoloured for forming the outercasing, and were coloured with up to 4% of a colouring agent to form thebacking layer. The centre filling is one of the centre fillings outlinedin Table 2. In another range of test products produced within theExamples, the casing was coloured. In a third range of test products,the casing was coloured with a colouring agent, and the same colouringagent was added at a greater concentration to the backing layer. Infurther test products produced within the Examples, the jellycomposition was not centre-filled, and in this case the liquid jellycomposition had acid, colour and flavour added. In other product lineswithin the Examples, the casing is a foamed casing, with a centrefilling. In yet a further product line, the casing and backing containthe following agents:

Casing component Backing component Colour pigment at a Same colourpigment as for concentration to give a the casing, but at a greaterlight colour concentration to give a darker intensity of the samecolour. Colour pigment at a Different colour agent concentration to givea compared to the casing, of a light colour similar colour, at aconcentration that provides a darker colour intensity. Candurin ®(Merck) silver A colour pigment that gives fine (satin shine) pigment acolour effect only. A colour pigment that gives Candurin ® (Merck) golda colour effect only. lustre (gold pearl effect) pigmentMicro-encapsulated flavour A colour pigment that gives beads a coloureffect only. Two pigments used to colour One of the two pigments, at twodifferent confectionery the same concentration or a streams, to producea different concentration as starlight effect, each being used toproduce the used at a concentration to starlight effect in the give thedesired colour casing. intensity for each stream. Two pigments used tocolour A different pigment compared two different confectionery to thetwo pigments used to streams, to produce a produce the starlightstarlight effect, each being effect, at a concentration used at aconcentration to to produce the desired give the desired colour colourintensity. intensity for each stream. Two pigments used to colourCandurin ® (Merck) red two different confectionery lustre (red pearleffect) streams, to produce a pigment starlight effect, each being usedat a concentration to give the desired colour intensity for each stream.No pigment, but use of Colour pigment at a foaming to create a whiteconcentration to give the opaque case desired colour intensity Nopigment, but use of Colour pigment and Candurin ® foaming to create awhite (Merck) Silver Sheen (silk opaque case shine) pigment A colourpigment and the use Colour pigment at a of foaming to create aconcentration to give the coloured opaque casing of desired colourintensity. the desired depth of colour. Colour pigment and Candurin ® Acolour pigment of the same (Merck) Silver Lustre colour andconcentration as (brilliant shine) pigment in the casing, but noCandurin Silver Lustre pigment Colour pigment and Candurin ® A differentcolour pigment, (Merck) Silver Sheen (silk and of a different colourshine) pigment compared to the casing, at a concentration to give thedesired colour intensity. A colour pigment at a A combination of thesame concentration to give the colour pigment as in the desired depth ofthat colour casing and Candurin ® (Merck) Silver Fine (satin shine)pigment. A colour pigment at a A combination of a differentconcentration to give the colour pigment compared to desired depth ofthat colour the casing and Candurin ® (Merck) Silver Fine (satin shine)pigment.

After addition of the acid to the liquid jelly confectionerycomposition, the liquid jelly confectionery composition was transferredto one or more of hoppers 11, 12, 13 and 14. The temperature of thehoppers are held at the set deposition temperature for that stream ofliquid jelly confectionery material, as indicated in Table 1. The liquidjelly confectionery composition was held in the relevant hopper over arange of sample time periods following the application of ultrasonicenergy and addition of acid, as described in the detailed description.The time taken for the liquid jelly confectionery composition to pass tothe hoppers after addition of acid and/or ultrasonic energy applicationwas relatively quick, such as less than 15 minutes, or less than 5minutes. The majority of the time period between application of acidand/or application of ultrasound frequency vibrational energy anddeposition is time spent in the hopper. The hopper for the centrefilling is generally held at a temperature corresponding to itsdeposition temperature.

Where centre-filled jellies are produced, these are produced in astandard one-shot depositor including a one-shot nozzle plate 17 into astarch moulding mogul tray 18 imprinted with the desired product shape.In other embodiments, a “starlight” nozzle plate 16 is utilised toproduce unfilled jellies from two different coloured liquid jellycompositions with a star-shaped pattern. In other embodiments, astandard single depositing nozzle plate 19 is utilised to deposit asingle liquid jelly confectionery composition to produce an unfilled,standard jelly product.

The use of two shell depositor hoppers enables the manufacturer toproduce two different flavoured and/or coloured product lines at thesame time, through depositing liquid jelly confectionery compositionfrom one hopper 11 into half of the moulds, and from the other hopper 12into the other half of the moulds at the same time. Where the product isa centre-filled product, the centre filling can be two different centrefillings (deposited from hoppers 9 and 10, respectively), or they can bethe same filling.

After depositing of the centre-filling encased by the casing or shellinto the starch mould, this product in the starch moulding mogul tray 18passes under a second depositing station beneath a bottoming (or backingoff) depositor hopper 13 and/or 14. A coloured backing layer jellyconfectionery composition is deposited onto the one-shot depositedproduct. According to some examples, the backing layer is uncoloured,but foamed. Two hoppers may be employed, so that backing off layers ofconfectionery material of different compositions can be applied to halfof the products in the mogul tray at the same time.

Sonication Results

In-line sonication of the jelly formulations tested (as outlined inTable 1) with an amplitude of between 50-1000, using a 1 kW sonotrodesystem, 24 kHz frequency, resulted in viscosity reductions of 30-60%(cP) on products of around 69-74% total solids. This was achieved at aproduct flow rate of approximately 30 kg/min. It is noted that incommercial scale operations, it is likely that a higher poweredsonotrode would be used, to allow for a higher throughput of liquidjelly confectionery composition, whilst applying the same energy ofbetween 0.5 and 20 W.s.ml⁻¹. It is noted that liquid jelly confectionerycompositions tend to weigh between 1.3-1.4 g/ml, thus enabling thiscalculation to be converted into W.s.g⁻¹.

Of the three sonotrode systems trialed (e.g. nozzle plate, immersion inhopper, in line system) the in-line system appears to offer the mostpractical solution for continuous jelly production systems. 75% solidswere the highest solids achieved in one trial with complete starchgelatinization, although higher solids were achieved with incompletestarch gelatisation. Typical manufacturing starting total solids (%) is71, finishing at 81% TS and bagging (sealing of the product in acontainer, such as a bag) at 85%.

The viscosity reduction in jellies that is obtained with the use ofultrasonics is seen to hold for about 30 minutes post it application ofthe ultrasonic energy. After this time period the jelly viscosityreverts back to its original higher value.

78% total solids jellies have been achieved using a standard flowcell,radial sonotrode, with no booster and no backpressure (product flow 2kg/min), 100% amplitude. The measured viscosity was equivalent tonon-sonicated jelly of 73% total solids.

The product stream sonication points depicted in the Figures are onlyexamples of the potential sonication points. It is also possible toemploy a sonotrode in batch or mixing tank(s) and/or slurry tanks—suchas a starch slurry tank, where the gelling agent is starch.

Sonciation can also be applied during the cooking process. Theadvantages of using ultrasonics include the reduction in heat requiredto initiate gelling leading to possible improved product quality. Aspreviously stated the advantages of higher solids processing derivesfrom savings at the drying stage hence drier programs and technology(downstream processing) was investigated for reasons that includedunderstanding the drying time to solids relationship.

It will be understood to persons skilled in the art of the inventionthat many modifications may be made to the embodiments and examplesdescribed without departing from the spirit and scope of the invention.

1. A centre-filled jelly confectionery comprising a centre filling, ajelly casing, and a jelly backing layer overlying one side or onesection of the casing, wherein the jelly backing layer has a differentvisual appearance compared to the jelly casing.
 2. The centre-filledjelly confectionery of claim 1, wherein the jelly casing and jellybacking layer comprise different visual effect agents, or differentamounts of the same visual effect agent, to produce a different visualeffect.
 3. The centre-filled jelly confectionery of claim 1, wherein thecentre filling and jelly casing are prepared by co-deposition from aone-shot depositor into a mould, and depositing the backing layer ontothe exposed surface of the co-deposited product.
 4. The centre-filledjelly confectionery of claim 1, wherein the jelly backing layercomprises the same composition as the jelly casing, other than for theidentity or amount of the visual effect agent.
 5. The centre-filledjelly confectionery of claim 1, wherein the jelly casing and the jellybacking layer comprise a bulk sweetener and a hydrocolloid.
 6. Thecentre-filled jelly confectionery of claim 1, wherein the centre-fillingcomprises a bulk sweetener, a thickener, a humectant, water, acid,flavour and colour.
 7. The centre-filled jelly confectionery of claim 1,wherein: the centre filling is coloured, the jelly casing comprises acolouring agent, and the jelly backing layer overlying one side or onesection of the casing comprises said colouring agent of the jellycasing, wherein the concentration of said colouring agent in the jellybacking layer is greater than in the jelly casing. 8.-11. (canceled) 12.The centre-filled jelly confectionery of claim 1, wherein: the centrefilling is coloured, the jelly casing is uncoloured, and the jellybacking layer overlying one side or one section of the casing iscoloured. 13.-16. (canceled)
 17. A method for making a centre-filledjelly confectionery comprising a centre filling, a jelly casing, and ajelly backing layer, wherein the jelly backing layer has a differentvisual appearance compared to the jelly casing, the method comprising:(a) preparing a liquid jelly confectionery composition comprising bulksweetener and a hydrocolloid gelling agent, (b) cooking the liquid jellyconfectionery composition, (c) depositing the liquid jelly confectionerycomposition into a mould, (d) depositing the centre filling into a mouldso that the liquid jelly confectionery composition deposited in (c)forms a jelly casing around the centre filling to produce a jelly casingcontaining a centre filling, and (e) applying a backing layer to thejelly casing containing a centre filling, wherein the backing layer isprovides a different visual appearance compared to the jelly casing, toform the centre-filled jelly.
 18. The method of claim 17, wherein (c)and (d) are preformed by co-depositing the liquid jelly confectionerycomposition and centre filling into the mould.
 19. The method of claim18, wherein the cooked liquid jelly confectionery composition is dividedinto at least two streams, including a first stream being used to formthe jelly casing, and a second stream being used to form the jellybacking layer, and wherein either (i) each stream has a different visualeffect agent, or different amount of the same visual effect agent, addedprior to deposition, or (ii) one stream has a visual effect agent andthe other of the streams has no visual effect agent added.
 20. Themethod of claim 17, wherein the deposition step comprises depositing theliquid jelly confectionery composition at a solids content of greaterthan 71% solids.
 21. (canceled)
 22. (canceled)
 23. The method of claim17, wherein the step of preparing a liquid jelly confectionerycomposition comprising bulk sweetener and a hydrocolloid gelling agentcomprises mixing a hydrocolloid selected from the group consisting ofpectin, agar-agar, gelatin, starch, gum arabic, xanthan gum, carageenanand combinations thereof with the bulk sweetener.
 24. The method ofclaim 17, wherein acid and flavour are added to the liquid jellyconfectionery composition after cooking.
 25. The method of claim 17,wherein the hot, cooked jelly confectionery composition is cooled to thedeposition temperature or a temperature within about 5° C. of thedeposition temperature prior to deposition.
 26. The method of claim 17,wherein acid is added to the cooked liquid jelly confectionerycomposition.
 27. The method of claim 17, wherein the centre-filled jellyconfectionery comprises: a coloured centre filling, a jelly casingcomprising a colouring agent, and a jelly backing layer comprising saidcolouring agent of the jelly casing, in which the concentration of saidcolouring agent in the jelly backing layer is greater than in the jellycasing; and wherein steps (c) to (e) comprise: co-depositing the liquidjelly confectionery composition with a coloured centre filling into amould, with the liquid jelly confectionery composition forming a jellycasing around the coloured centre filling, and applying a backing layerto the co-deposited product to form the centre-filled jellyconfectionery.
 28. The method of claim 27, wherein the cooked liquidjelly confectionery composition is divided into at least two streams, afirst stream being coloured by a colouring agent and used to form thejelly casing, and a second stream having the same colour as used in thejelly casing added to produce a stream of greater colour concentration,and used to form the backing layer. 29.-35. (canceled)
 36. The method ofclaim 17, wherein the centre-filled jelly confectionery comprises: acoloured centre filling, an uncoloured jelly casing, and a colouredjelly backing layer, applied to one side of the colourless jelly casing;and wherein steps (c) to (e) of the method comprise: co-depositing theliquid jelly confectionery composition with a coloured centre fillinginto a mould, with the liquid jelly confectionery composition forming anuncoloured jelly casing around the coloured centre filling, and applyinga coloured jelly backing layer to the co-deposited product to form thecentre-filled jelly confectionery.
 37. The method of claim 36, whereinthe cooked liquid jelly confectionery composition is divided into atleast two streams, a first stream being uncoloured and used to form theuncoloured jelly casing, and a second stream having colour added andused to form the coloured jelly backing layer.